Steamed shui mai dumplings

40 minutes

serves 6

One of the best dishes on a dim sum menu. The mixture of prawns, pork and ginger is both authentic and full of flavour. This recipe uses wonton wrappers to create the parcel but if you can’t find them, wrap the mixture in small Little Gem lettuce leaves (so it looks like a roll with the ends tucked in).

dipping sauce

light soy sauce 1 tbsp

mirin 1 tbsp

sesame oil 1 tsp

rice wine vinegar 1 tsp

coriander 1 tsp,
chopped

red chilli ½,
finely sliced

Method

Step 1

Finely chop the prawns and mix with the pork, water chestnuts, spring onion, ginger, soy sauce, rice wine, sesame oil and pepper. Put rounded teaspoons of filling into the centre of each wonton wrapper and lightly dampen the edges with water. Gather up the corners and seal to form purse-like dumplings. Cover until you need them.

Step 2

Lightly oil the base of two bamboo steamer trays (if you only have one, do this in two batches). Arrange the dumplings in the steamer trays. Lay a double sheet of kitchen paper over the top and clamp shut. Pour a couple of centimetres of water into a wok and bring to the boil. Put the steamer in a wok, making sure the water is not touching the base, for 5-6 minutes or until the dumplings are cooked through. Mix all the dipping sauce ingredients and serve with the dumplings.